CN113729166A - Manufacturing process flow and method of beef tendon and beef tendon - Google Patents
Manufacturing process flow and method of beef tendon and beef tendon Download PDFInfo
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- CN113729166A CN113729166A CN202010488108.5A CN202010488108A CN113729166A CN 113729166 A CN113729166 A CN 113729166A CN 202010488108 A CN202010488108 A CN 202010488108A CN 113729166 A CN113729166 A CN 113729166A
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- 210000002435 tendon Anatomy 0.000 title claims abstract description 95
- 235000015278 beef Nutrition 0.000 title claims abstract description 88
- 238000000034 method Methods 0.000 title claims abstract description 37
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 32
- 230000001954 sterilising effect Effects 0.000 claims abstract description 17
- 238000003756 stirring Methods 0.000 claims abstract description 15
- 238000010411 cooking Methods 0.000 claims abstract description 14
- 238000004806 packaging method and process Methods 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 238000009966 trimming Methods 0.000 claims abstract description 11
- 238000012360 testing method Methods 0.000 claims abstract description 9
- 238000005520 cutting process Methods 0.000 claims abstract description 7
- 238000009516 primary packaging Methods 0.000 claims abstract description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 16
- 239000010935 stainless steel Substances 0.000 claims description 16
- 238000005057 refrigeration Methods 0.000 claims description 8
- 238000009461 vacuum packaging Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 6
- 241000283690 Bos taurus Species 0.000 claims description 5
- 241000510672 Cuminum Species 0.000 claims description 4
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 4
- 241000557258 Lathys Species 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 4
- 238000002844 melting Methods 0.000 claims description 4
- 230000008018 melting Effects 0.000 claims description 4
- 229920006302 stretch film Polymers 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 230000001580 bacterial effect Effects 0.000 claims description 3
- 239000002778 food additive Substances 0.000 claims description 3
- 235000013373 food additive Nutrition 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 2
- 238000007689 inspection Methods 0.000 claims description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 238000003860 storage Methods 0.000 abstract description 4
- 238000009517 secondary packaging Methods 0.000 abstract 1
- 238000010586 diagram Methods 0.000 description 3
- 238000012864 cross contamination Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 229910001294 Reinforcing steel Inorganic materials 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C17/00—Other devices for processing meat or bones
- A22C17/0006—Cutting or shaping meat
- A22C17/002—Producing portions of meat with predetermined characteristics, e.g. weight or particular dimensions
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C17/00—Other devices for processing meat or bones
- A22C17/0006—Cutting or shaping meat
- A22C17/0033—Cutting slices out of a piece of meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a process flow and a method for manufacturing beef tendon and beef tendon. The manufacturing process flow and the method of the beef tendon comprise the following processing steps: s1: selecting materials; s2: trimming; s3: transversely slicing; s4: cooking; s5: preparing materials; s6: stirring; s7: cooling; s8: packaging for the first time; s9: sterilizing; s10: delivery testing; s11: secondary packaging; s12: and (5) warehousing. According to the manufacturing process flow and the method of the beef tendon and the beef tendon, the taste and the quality of the beef tendon are guaranteed through a complete manufacturing process including material selection, trimming, cross slicing, cooking, batching, stirring, cooling, primary packaging, sterilization, ex-factory testing and storage, and the production efficiency of the beef tendon can be guaranteed, so that the beef tendon and the beef tendon are beneficial to wide popularization and use, and the grain is adopted for cross cutting, so that the beef tendon and the beef tendon are easy to chew and not easy to block teeth when being eaten.
Description
Technical Field
The invention relates to the field of beef tendon, in particular to a manufacturing process flow and a manufacturing method of beef tendon and beef tendon.
Background
The beef tendon refers to two major tendons connecting the back of the cattle with the muscles of the whole body, and the special fibrous tissue of the tendon makes the beef tendon have an extremely beautiful taste and is chewy and slagged, which is fast in the three provinces of the Shanghai, and the beef tendon is mainly protein, so the nutritive value of the beef tendon is not very rich. In fact, the beef tendon is not mainly reflected in the nutrition of the beef tendon, but is popular with many friends because the beef tendon is delicious, chewy and more tasty and tasteful.
The existing preparation process of the beef tendon has low preparation efficiency, is not beneficial to wide use, cannot ensure the taste of the beef tendon, adopts a longitudinal cutting method for the beef tendon in the market at present, and is not easy to chew and easy to block teeth when being eaten.
Therefore, it is necessary to provide a process flow and a method for manufacturing beef tendon and beef tendon, which solve the above technical problems.
Disclosure of Invention
The invention provides a process flow and a method for manufacturing beef tendon and beef tendon, which solve the problems that the existing process for manufacturing beef tendon is low in manufacturing efficiency, not beneficial to wide application, incapable of guaranteeing the taste of beef tendon, and difficult to chew and easily plug teeth due to the adoption of a longitudinal cutting method for the beef tendon in the market at present.
In order to solve the technical problems, the invention provides a manufacturing process flow and a method of a beef tendon and a beef plate tendon, which comprises the following processing steps:
s1: selecting materials, namely selecting cattle tendons and cattle tendons without diseases after strict inspection and quarantine;
s2: trimming, namely trimming oil on the surface of the beef tendon, placing the beef tendon in a stainless steel tray with the length of 60 cm and the width of 40 cm, and then placing the beef tendon in a refrigeration house for quick freezing;
s3: transversely slicing, namely taking the frozen plate ribs from a refrigeration house, putting the frozen plate ribs into a numerical control slicing machine, cutting the plate ribs into slices, putting the slices into a stainless steel pool, and adding water for melting;
s4: cooking;
s5: mixing materials, namely selecting 50 jin of lathy, 500 g of cumin 200-;
s6: stirring, namely putting the plate ribs and the ingredients into a stainless steel stirring barrel, stirring for 20 minutes, and then putting into a stainless steel tray;
s7: cooling, namely placing the mixed plate ribs in a fresh-keeping warehouse for cooling for 20 minutes;
s8: primary packaging, namely performing vacuum packaging on the cooled plate ribs by using a stretch film vacuum packaging machine;
s9: sterilizing, namely putting the packaged plate ribs into a sterilization kettle for high-temperature sterilization at 121 ℃ for 18-25 minutes;
s10: testing when leaving factory, checking whether the product is qualified according to GB2726 standard, and packaging for the second time after the product is qualified;
s11: packaging for the second time, namely packaging the qualified plate ribs into packaging bags with different net contents and sealing;
s12: and (5) warehousing.
Preferably, the cooking in the step S4 is to place the dissolved reinforcing bars into a pot for cooking for 20-30 minutes and then take out.
Preferably, the cooking time in S4 is 100 ℃.
Preferably, the sheet-shaped lath in the S3 has the specification of 2-11 mm in thickness, 3-8 cm in width and 3-16 mm in height.
Preferably, the blending in the S6 uses food additives according to GB2726 standard.
Preferably, the temperature of the fresh food warehouse in the S7 is-1 ℃ to-3 ℃.
Preferably, moisture, bacterial colonies, etc. are detected in the factory test of S10 according to the GB2726 standard.
Compared with the related technology, the manufacturing process flow and the method of the beef tendon and the beef tendon provided by the invention have the following beneficial effects:
the invention provides a process flow and a method for manufacturing beef tendon and beef tendon, which are characterized in that the taste and quality of beef tendon are ensured through a complete manufacturing process including material selection, trimming, transverse slicing, cooking, batching, stirring, cooling, primary packaging, sterilization, ex-factory assay and storage, and the production efficiency of beef tendon can be ensured, thereby being beneficial to wide popularization and use.
Drawings
Fig. 1 is a schematic structural diagram of a preferred embodiment of a manufacturing process and method of a beef tendon and a beef tendon provided by the present invention;
fig. 2 is a schematic cross-sectional view of a manufacturing process flow and a method of the beef tendon and the beef plate tendon provided by the invention.
Detailed Description
The invention is further described with reference to the following figures and embodiments.
Please refer to fig. 1 and fig. 2 in combination, wherein fig. 1 is a schematic structural diagram of a preferred embodiment of a manufacturing process flow and a method of a beef tendon and a beef tendon provided by the present invention, and fig. 2 is a schematic cross-sectional diagram of the manufacturing process flow and the method of the beef tendon and the beef tendon provided by the present invention. The manufacturing process flow and the method of the beef tendon and the beef plate tendon comprise the following processing steps:
s1: selecting materials, selecting disease-free beef tendons and beef tendons which are strictly inspected and quarantined, and selecting high-quality beef tendons with the whole root length of 30-60 cm and the width of 3-8 cm;
s2: trimming, namely trimming oil on the surface of the beef tendon, placing the beef tendon in a stainless steel tray with the length of 60 cm and the width of 40 cm, and then placing the beef tendon in a refrigeration house for quick freezing;
s3: transversely slicing, namely taking the frozen plate ribs from a refrigeration house, putting the frozen plate ribs into a numerical control slicing machine, cutting the plate ribs into slices, putting the slices into a stainless steel pool, and adding water for melting;
s4: cooking;
s5: mixing materials, namely selecting 50 jin of lathy, 500 g of cumin 200-;
s6: stirring, namely putting the plate ribs and the ingredients into a stainless steel stirring barrel, stirring for 20 minutes, and then putting into a stainless steel tray;
s7: cooling, namely placing the mixed plate ribs in a fresh-keeping warehouse for cooling for 20 minutes;
s8: primary packaging, namely performing vacuum packaging on the cooled plate ribs by using a stretch film vacuum packaging machine;
s9: sterilizing, namely putting the packaged plate ribs into a sterilization kettle for high-temperature sterilization at the temperature of 121 ℃ for 18-25 minutes, wherein the sterilization temperature is not lower than 121 ℃;
s10: testing when leaving factory, checking whether the product is qualified according to GB2726 standard, and packaging for the second time after the product is qualified;
s11: packaging for the second time, namely packaging the qualified plate ribs into packaging bags with different net contents and sealing;
s12: the storage and the warehousing link are required to be clean and have no cross contamination.
And in the step S4, the boiled reinforcing steel bars are put into a pot and boiled for 20-30 minutes and then fished out.
And the cooking time in the S4 is 100 ℃.
The specifications of the sheet-shaped plate rib in the S3 are 2-11 mm in thickness, 3-8 cm in width and 3-16 mm in height.
And in the step S6, the food additive is used according to the GB2726 standard.
And the temperature of the fresh-keeping storehouse in the S7 is-1 ℃ to-3 ℃.
And detecting moisture, bacterial colonies and the like in a factory test of the S10 according to the GB2726 standard.
The working principle of the manufacturing process flow and the method of the beef tendon and the beef plate tendon provided by the invention is as follows:
selecting materials, selecting disease-free beef tendons and beef tendons which are strictly inspected and quarantined, and selecting high-quality beef tendons with the whole root length of 30-60 cm and the width of 3-8 cm; trimming, namely trimming oil on the surface of the beef tendon, placing the beef tendon in a stainless steel tray with the length of 60 cm and the width of 40 cm, and then placing the beef tendon in a refrigeration house for quick freezing; transversely slicing, namely taking the frozen plate ribs from a refrigeration house, putting the frozen plate ribs into a numerical control slicing machine, cutting the plate ribs into slices, putting the slices into a stainless steel pool, and adding water for melting; cooking, namely putting the melted plate ribs into a pot, cooking for 20-30 minutes and fishing out; mixing materials, namely selecting 50 jin of lathy, 500 g of cumin 200-; stirring, namely putting the plate ribs and the ingredients into a stainless steel stirring barrel, stirring for 20 minutes, and then putting into a stainless steel tray; cooling, namely placing the mixed plate ribs in a fresh-keeping warehouse for cooling for 20 minutes; primary packaging, namely performing vacuum packaging on the cooled plate ribs by using a stretch film vacuum packaging machine; sterilizing, namely putting the packaged plate ribs into a sterilization kettle for high-temperature sterilization at the temperature of 121 ℃ for 18-25 minutes, wherein the sterilization temperature is not lower than 121 ℃; testing when leaving factory, checking whether the product is qualified according to GB2726 standard, and packaging for the second time after the product is qualified; the storage and the warehousing link are required to be clean and have no cross contamination.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes, which are made by using the contents of the present specification and the accompanying drawings, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.
Claims (7)
1. A process flow and a method for manufacturing beef tendon and beef tendon are characterized by comprising the following processing steps:
s1: selecting materials, namely selecting cattle tendons and cattle tendons without diseases after strict inspection and quarantine;
s2: trimming, namely trimming oil on the surface of the beef tendon, placing the beef tendon in a stainless steel tray with the length of 60 cm and the width of 40 cm, and then placing the beef tendon in a refrigeration house for quick freezing;
s3: transversely slicing, namely taking the frozen plate ribs from a refrigeration house, putting the frozen plate ribs into a numerical control slicing machine, cutting the plate ribs into slices, putting the slices into a stainless steel pool, and adding water for melting;
s4: cooking;
s5: mixing materials, namely selecting 50 jin of lathy, 500 g of cumin 200-;
s6: stirring, namely putting the plate ribs and the ingredients into a stainless steel stirring barrel, stirring for 20 minutes, and then putting into a stainless steel tray;
s7: cooling, namely placing the mixed plate ribs in a fresh-keeping warehouse for cooling for 20 minutes;
s8: primary packaging, namely performing vacuum packaging on the cooled plate ribs by using a stretch film vacuum packaging machine;
s9: sterilizing, namely putting the packaged plate ribs into a sterilization kettle for high-temperature sterilization at 121 ℃ for 18-25 minutes;
s10: testing when leaving factory, checking whether the product is qualified according to GB2726 standard, and packaging for the second time after the product is qualified;
s11: packaging for the second time, namely packaging the qualified plate ribs into packaging bags with different net contents and sealing;
s12: and (5) warehousing.
2. The process flow and method for manufacturing beef tendon and beef tendon according to claim 1, wherein the cooking in S4 is to cook the melted beef tendon in a pot for 20-30 minutes and then take out.
3. The process flow and method for manufacturing beef tendon and beef tendon according to claim 1, wherein the cooking time in S4 is 100 ℃.
4. The process flow and method for manufacturing beef tendon and beef tendon according to claim 1, wherein the sheet-like tendon in S3 has a thickness of 2-11 mm, a width of 3-8 cm and a height of 3-16 mm.
5. The process flow and method for manufacturing beef tendon and beef tendon according to claim 1, wherein the step of mixing in S6 uses food additives according to GB2726 standard.
6. The process flow and method for manufacturing beef tendon and beef tendon according to claim 1, wherein the temperature of the fresh food warehouse in S7 is-1 to-3 ℃.
7. The process and method for manufacturing beef tendon and beef tendon according to claim 1, wherein moisture, bacterial colony and the like are detected in a factory test in S10 according to GB2726 standard.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010488108.5A CN113729166A (en) | 2020-05-29 | 2020-05-29 | Manufacturing process flow and method of beef tendon and beef tendon |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010488108.5A CN113729166A (en) | 2020-05-29 | 2020-05-29 | Manufacturing process flow and method of beef tendon and beef tendon |
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| Publication Number | Publication Date |
|---|---|
| CN113729166A true CN113729166A (en) | 2021-12-03 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010488108.5A Pending CN113729166A (en) | 2020-05-29 | 2020-05-29 | Manufacturing process flow and method of beef tendon and beef tendon |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017090064A1 (en) * | 2015-11-26 | 2017-06-01 | Ditta Fratelli Tosetto - Commercio E Lavorazione Carni S.A.S Di Tosetto Dante E C. | Method of processing beef meat for obtaining cooked ham |
| CN109349536A (en) * | 2018-09-25 | 2019-02-19 | 河南伊赛牛肉股份有限公司 | A kind of processing method that beef tendon rinses roasting piece |
| CN109874988A (en) * | 2019-04-25 | 2019-06-14 | 延边韩食府民俗食品有限公司 | A kind of preparation method of ox plate muscle botargo |
-
2020
- 2020-05-29 CN CN202010488108.5A patent/CN113729166A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017090064A1 (en) * | 2015-11-26 | 2017-06-01 | Ditta Fratelli Tosetto - Commercio E Lavorazione Carni S.A.S Di Tosetto Dante E C. | Method of processing beef meat for obtaining cooked ham |
| CN109349536A (en) * | 2018-09-25 | 2019-02-19 | 河南伊赛牛肉股份有限公司 | A kind of processing method that beef tendon rinses roasting piece |
| CN109874988A (en) * | 2019-04-25 | 2019-06-14 | 延边韩食府民俗食品有限公司 | A kind of preparation method of ox plate muscle botargo |
Non-Patent Citations (1)
| Title |
|---|
| 赵欣;孙颖;封俊晶;: "麻辣牛板筋工艺研究", 农产品加工, no. 10, pages 23 - 24 * |
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Application publication date: 20211203 |
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